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Chocolate “Pumpkin” Swiss Roll Cake #SundaySupper

September 22, 2013

This Chocolate “Pumpkin” Swiss Roll Cake is a chocolate sponge cake that’s been dotted with little orange pumpkins and filled with chocolate buttercream!

It’s the first day of Fall! Bring out the sweaters, change the candles throughout the house and start making pumpkin everything! haha. We’re doing the happy dance over here because it’s finally Fall! Our weather has been cooling down and it’s totally putting me into the “Fall” mood. So what better way to celebrate the first day of Fall than with a #SundaySupper dedicated to just that! Our group has brought some pretty fantastic “Fall” dishes for today. You can find them all at the bottom of this post.

I know that everything around the “food blogosphere” is getting ready to explode with all things Pumpkin, if it hasn’t already done that. I’ve seen a few pumpkin recipes and I’ve even posted one, but I don’t think we’ve quite reached the whole pumpkin invasion that’s getting ready to hit the internet.

So for today, I have a pumpkin recipe for you *surprise, surprise* haha. But there isn’t really any pumpkin in this “swiss roll” style cake. It’s just covered in cute little orange pumpkins!

I can’t get over how cute this cake is! Those little pumpkins just have me grinning from ear to ear.

I know that some people may look at this cake and think “That is way to much work”. But it’s actually very simple and hardly took anytime to make at all. An impressive dessert that’s quick and easy? Yes! *I think it’s “impressive” anyways haha.

The pumpkins on the cake are cake. I piped them onto wax paper (on a baking sheet with a pumpkin template under the wax paper), placed the baking sheet into the freezer and frozen them for about 20 minutes. After making the chocolate sponge cake batter, I carefully spread the batter over the frozen pumpkins and then baked the cake. 🙂

I’ve included a link to the template that I made for the pumpkins. You can get it here. Print that pumpkin template out and place that under the wax paper.

Tips:

Don’t over bake. If you over bake this cake it will crack when you try to roll it. I baked mine for 7 minutes.

Scoop the orange batter into a plastic sandwich bag. Cut a small hole into the tip of the bag. Following the pumpkin template pipe the pumpkins onto the wax paper. Also pipe the orange dots. Next spoon the green batter into a plastic sandwich bag. Cut a small hole into the tip of the bag. Pipe green steams onto each pumpkin.

Place baking sheet into the freezer. Freeze for 20 minutes.

While the pumpkins are freezing, make the sponge cake batter.

In the bowl of a mixer combine the egg whites and 1 tablespoon of sugar. Mix on medium speed until the egg whites form soft peaks. (Maybe about 5 minutes)

In a medium bowl, whisk by hand the egg yolks and 1/2 cup sugar until the eggs yolks are a pale yellow color. Whisk in the 1/4 cup melted butter.

Fold in the egg whites.

Fold in the flour and cocoa powder.

Mix slowly until everything is incorporated.

Remove the baking sheet from the freezer and carefully spread the chocolate batter over the pumpkins. Spread the batter evenly on the baking sheet.

Bake for 7-8 minutes. Do not over bake.

Carefully remove the cooked cake from the oven.

Lay another piece of wax paper onto a flat surface. Flip the cake over onto the wax paper and carefully peel the wax paper off of the cake revealing the pumpkins. Flip the cake over again so that the pumpkins are on the bottom of the cake.

Spread the filling over the entire cake. Starting on the edge without the pumpkins, start to roll the cake \"jelly roll style\".

Roll until you reach the end. Place the cake on a flat surface with the seam down.

And remember that we have a #SundaySupper chat at 7 PM each on Sunday evening. We tweet throughout the day using the hashtag #SundaySupper, then we all gather to share ideas, recipes and answer questions from 7-8 PM ET. Check out our #SundaySupper Pinterest Board for more fabulous recipes and food photos.

Oh my gosh, are you KIDDING me?!? This is pretty much the coolest cake I’ve ever seen. My husband LOVES halloween – I must show him this cake. Of course, then he’ll want me to make it, and my piping skills are pretty horrible. haha.

Angie, that is SO cool! I can’t get over how adorable this swiss roll is. Best part – you say it was easy to do but it totally looks like a ton of work. You can impress the pants off all of your friends ‘n family 😉 Plus, it must taste as amazing as it looks.

I’m sorry the cake broke 🙁 I have had them break when I baked them for too long. I found for my oven that I need it to be 400F and I need to bake them for about 7 minutes. Baking any longer will over bake it and it will crack. I would suggest maybe checking it at 5 minutes and if it’s done, go ahead and remove it, since ovens do tend to be different sometimes. This cake seems to be very “temperamental” sometimes. I hope you’ll get to give it another shot.

Yes, you’ll want to roll the warm cake as soon as it come out of the oven (after you flip it off of the hot sheet pan) The cake should be very thin so it won’t be super, super hot like a normal cake. By time I flip mine out of the sheet pan it’s cool enough to handle.

Since the cake isn’t super hot (since it’s thin and won’t stay very hot long) it won’t melt the icing. Maybe just a tiny tiny bit, but if you stick it into the fridge after filling it and rolling it, for maybe 5 minutes the frosting will stiffen back up. I’ve never had it completely melt the icing inside. 🙂

I think the one I used for this one was a 13″ x 9″ cookie sheet (the the edge) but I’ve used a few different sizes. As long as it’s a rectangle with edges it should work fine 🙂

Hi Ashley,
You use both egg white and egg yolks in the cake just in different steps. I’m not exactly sure which part you’re talking about but I read back through it and maybe the adding the whipped egg white to the yolks threw you off? You have to whip the egg whites with sugar and then you add those same egg whites to the whisked yolks 🙂

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I love the Farmer's Market and Farm to Table meals but I'm also not ashamed to use canned vegetables and baking mixes. It's all about balance!
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